In making cold-cream, a mixture of wax, spermaceti, and expressed almond oil must be combined with an aromatic water and an essential oil. The first part of the operation is easy; the wax and spermaceti are melted at the lowest possible temperature, and the almond oil is added under continual stirring. It is more difficult to unite the other substances with this base; the aromatic water is admitted in a thin stream under vigorous stirring (or whipping, or churning), and when it forms a uniform mass with the contents of the mortar the remaining substances are stirred in and the still fluid mass is poured into the vessels intended for it, and allowed to congeal. Cold-creams are usually sold in tasteful porcelain jars or vases. To guard against rancidity of the mass, the vessels are closed either with ground stoppers or with corks covered with tin foil. The essential oils should be added last, when the mass has cooled to the congealing-point; if added before, too much of them is lost by evaporation. We give below several approved formulas for the preparation of some favorite cold-creams, and repeat that new varieties can be produced by introducing any desired odor into the composition. GLYCERIN COLD-CREAM A. Expressed oil of almond 2 lb. Wax 2½ oz. Spermaceti 2½ oz. Glycerin 7 oz. Oil of bergamot ¾ oz. Oil of lemon ¾ oz. Oil of geranium ¾ oz. Oil of neroli 150 grains. Oil of cinnamon 150 grains. Rose water 1 lb. GLYCERIN COLD-CREAM B. Expressed oil of almond 2 lb. Wax 4½ oz. Spermaceti 4½ oz. Glycerin ½ lb. Oil of rose 150 grains. Civet 30 grains. CAMPHOR ICE (CAMPHOR COLD-CREAM). Wax 2¼ oz. Spermaceti 2¼ oz. Expressed oil of almond 2 lb. Camphor 4½ oz. Oil of rosemary 90 grains. Oil of peppermint 45 grains. Rose water 2 lb. CAMPHOR ICE (PÂTE CAMPHORIQUE). Lard 2 lb. Wax ½ lb. Camphor ½ lb. Oil of lavender ½ oz. Oil of rosemary ½ oz. This mixture, which is rather firm, is frequently poured into shallow porcelain boxes; sometimes it is colored red with alkanet root. CAMPHOR BALLS (SAVONETTES CAMPHORIQUES).